With a clear path, studded with awards (the Gambero Rosso’s Emerging Chef of the Year award in 2017 and the Michelin Woman Chef of the Year award in 2019), Martina Caruso (class of ’89) has moved Signum into the shortlist of the best restaurants in Italy, together with her brother Luca.
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This recipe was born from the desire to bring on the table the traditions of Salina and even more the daily life on the island of the young chef Martina Caruso.
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I chose the Milk Soup because it is easy to prepare and at the same time, it is tasty and traditional.
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I chose these two wines because of my high appreciation and also because I drunk them recently.
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Chef Martina Caruso proposes her recipe of Mezzi paccheri pasta with squid, Tumapersa cheese and crispy chard.
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For the Chef Martina Caruso, cuisine has always been an assault on the senses, a joy of emotions, an act of freedom, the better place to express oneself, where it is possible to blend together cultures and excellence of other territories.
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This dish is the result of a research and a path that led Chef Martina Caruso and her team to rediscover and work more and more with local products.
